SEARCH ALL LYBIO’S HERE

Jeff Varasano’s Famous New York Pizza – Ep. 7 – The Flour Of Death – Flours Part 3 – JV Pizza Recipe

0000

Jeff Varasano’s Famous New York Pizza – Ep. 7 – The Flour Of Death – Flours Part 3 – JV Pizza Recipe

“http://Lybio.net
The Accurate Source To Find Transcript To Jeff Varasano’s Famous New York Pizza – Ep. 7 – The Flour Of Death – Flours Part 3 – JV Pizza Recipe.”

[Jeff Varasano’s Famous New York Pizza – Ep. 7 – The Flour Of Death – Flours Part 3 – JV Pizza Recipe]

[Jeff Varasano] Source: LYBIO.net
You haven’t covered these logos FYI, just not yet.

What’s that underneath at the bottom?

[Jeff Varasano]
This flour here is the flour we call the flour of death. This flour contains potassium bromate or sometimes it will just say enriched-bromated flour. It’s a chemical oxidant that modifies the dough and how it mixes and how it rises and how it puffs in the oven.

Okay.

[Jeff Varasano]
It’s kind of a cheat. It’s definitely, it’s very – you know, this is the Twinkie of flours. This is all the chemicals you’d ever want in a bag of flour. it’s got – it’s bleached white for you, which is totally unnecessary; it’s got potassium bromate, which is kind of a cheat, it’s a leavening agent and an oxidizer, it makes the dough more manageable and the mixing process is a lot more forgiving and the rising process, you can really feel it in the dough. The dough feels almost a little bit more rubbery when using a potassium bromate and it does have the one downside that it’s banned in every country, because it causes cancer, except the United States.

Well, potassium bromate is banned in all the European countries and as far as I know, pretty much Japan, every country that I know of.

The reason it’s banned is because it causes cancer, it’s an oxidant. So why you’re out there, eating your Kai berries and your pomegranates, trying to you know, packing as many antioxidants – de jour, into your diet as you can, you’re also out there eating the potassium bromate, which is a straight up oxidant. So it’s an anti-anti-oxidant. Do I know why it’s still legal in here? And this is the most common flour in America. You’ve probably never had a pizza that hasn’t used this flour.

Oh yeah. How many pizzerias use potassium…?

[Jeff Varasano]
I would say 99% of the pizzerias in America use this flour.

Still to this day?

[Jeff Varasano] Source: LYBIO.net
This is the most common flour by far. I do a little training video from my staff where I talk about what I call the devolution of pizzas. So pizza started off in Naples and was really, really super high quality. and then the first pizzerias that opened in New York City, the first eight or ten, we call it the New York elite pizzerias. They made some modifications from what they do in Naples, but you know, not too much. And then when pizza broadened out and went to the hundreds and hundreds, maybe thousands of street slice joints, in New York City, those are called New York street joints, the recipe changed and modified again, and by the time you get all the way down to the standard American chains, the ingredients have just gotten cheaper and cheaper and cheaper, and this is just a great example of that.

In Italy, they started off using really high quality, just pure ground wheat, nothing else zero-zero flour, then the New York elite pizzerias started using bread flour, they were using the American flours, which are traditionally higher in protein. it actually required a little less skill, a little less technique to use bread flour, and this, I think allowed the pizzerias to kind of sort of get a little rusty, if you know what I mean, like they didn’t have to have as long apprenticeships.

[Jeff Varasano]
Then they moved to New York street pizzerias and they said, oh, that bread flour trick you worked out well, now we’re going to go even farther, we’re going to pump it up from bread flour, which is 12%, now we’re going to go up to 14%, it’s going to get really easy for our pizza makers to make it.

the skill level goes down, the quality of the pizza maybe as not quite as high, but it’s easier to do.

Then when you got to the American change, you ended up here with not just a super high gluten flour, but also tossing in any sort of chemical or dough conditioner that they felt they needed to use in order to cut the labor process down to nothing.

[Jeff Varasano] Source: LYBIO.net
So we went from super high-end to super low-end, supernatural to super-chemically, it’s the American way.

Jeff Varasano’s Famous New York Pizza

Varasanos.com

Jeff Varasano’s Famous New York Pizza – Ep. 7 – The Flour Of Death. Using a potassium bromate and it does have the one downside that it’s banned in every country, because it causes cancer, except the United States. Complete Full Transcript.